Description
A delightful dessert featuring a light sponge cake rolled with a creamy filling of mascarpone and fresh berries, topped with toasted almonds.
Ingredients
Scale
- 4 large eggs
- 120 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 120 g (1 cup) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- 250 g (1 cup) mascarpone cheese (or cream cheese)
- 200 ml (¾ cup) heavy cream, chilled
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
- 150 g (1 cup) fresh raspberries and/or strawberries (chopped)
- 100 g (1 cup) sliced almonds, lightly toasted
- Extra cream filling (reserved)
- Fresh raspberries & strawberries for topping
- White chocolate curls (optional)
Instructions
- Preheat oven to 175°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment.
- In a bowl, beat eggs and sugar until pale, thick, and tripled in volume (5–6 minutes). Add vanilla extract.
- Sift flour, baking powder, and salt, then gently fold into egg mixture. Spread batter evenly into pan.
- Bake 10–12 minutes, until golden and springy to the touch.
- While still warm, dust cake with powdered sugar and roll it up with parchment inside. Let cool completely in rolled form.
- Beat mascarpone with powdered sugar and vanilla until smooth. In another bowl, whip cream until stiff peaks form. Fold whipped cream into mascarpone mixture. Stir in chopped berries.
- Unroll cooled sponge gently. Spread cream filling evenly across. Re-roll carefully and transfer to serving dish.
- Coat outside with reserved cream. Press toasted almond slices gently onto the surface. Top with fresh raspberries, strawberries, and white chocolate curls.
Notes
- Ensure the sponge cake is completely cool before adding the cream filling to prevent melting.
- For a richer flavor, use mascarpone cheese instead of cream cheese.
- Feel free to mix different types of berries for the filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg